Step 1

In a small pan, heat the oil. Add the onion, tomato, chilies, spinach and seasonings. Cook until spinach is wilted but still bright in color, set aside but keep warm.

Step 2

Spritz the corn tortillas with cooking spray, and heat in a separate small skillet for several minutes on each side until they begin to crisp. Transfer to a serving plate and set aside.

Step 3

Using the skillet from the tortillas, heat to medium and add a generous drizzle of oil. Then add eggs with a sprinkle of salt and pepper. Cook the eggs for several minutes. Once the whites begin to turn white, carefully spoon the hot oil over the whites but not over the yolk.

Step 4

When the whites are set and not loose, spoon a little oil over the top of the yolk to cook slightly. Once the eggs are cooked, it time to serve.

Step 5

Spoon the cooked tomato salsa mixture over the plated tortillas, and then top with the eggs.Sprinkle the eggs with cheese and avocado.

Step 6

Add optional toppings, as desired.